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La Colombaia Amarone della Valpolicella 2010

Bottle Size: 750ml Item #: 1883278
This item is not currently available for purchase.

La Colombaia Amarone della Valpolicella 2010 750ml

La Colombaia Amarone della Valpolicella

Amarone della Valpolicella Classico,La Colombaia is ripe,warm and generous on the nose with plum and cherry aromas and hints of dried fruits.Full bodied and richly flavoured with rich berry and plum fruit,supple tannins and a spicy finish,with the characteristic dry bite of good Amarone.A balanced and very approachable style.Perfect with mature hard cheeses and blue cheeses.Also excellent with game and mature beef.

Universally recognized as one of Italy’s most prestigious red wines, La Colombaia Amarone is full-bodied with intense aromas of ripe red berries and raisined fruit. Produced in the northeastern Italian region of Valpolicella, hand-selected grapes are left to dry for three to four months prior to fermentation. The wine undergoes two fermentations in stainless steel and is subsequently aged in oak. Its velvety texture and long, persistent finish render it a perfect pairings with hearty dishes, such as game and roasts, as well as aged cheeses.

 

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This product is not currently available for purchase.
La Colombaia La Colombaia Amarone della Valpolicella 2010
BOTTLE SIZE: 750ml
Amarone della Valpolicella Classico,La Colombaia is ripe,warm and generous on the nose with plum and cherry aromas and hints of dried fruits.Full bodied and richly flavoured with rich berry and plum fruit,supple tannins and a spicy finish,with the characteristic dry bite of good Amarone.A balanced and very approachable style.Perfect with mature hard cheeses and blue cheeses.Also excellent with game and mature beef.
 

Notes on the La Colombaia Amarone della Valpolicella 750ML 2010

Wine Maker Notes Universally recognized as one of Italy’s most prestigious red wines, La Colombaia Amarone is full-bodied with intense aromas of ripe red berries and raisined fruit. Produced in the northeastern Italian region of Valpolicella, hand-selected grapes are left to dry for three to four months prior to fermentation. The wine undergoes two fermentations in stainless steel and is subsequently aged in oak. Its velvety texture and long, persistent finish render it a perfect pairings with hearty dishes, such as game and roasts, as well as aged cheeses.